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Date Posted: 11:17:30 06/26/03 Thu
Author: Rev Joe
Subject: Re: bagel baking basics
In reply to: june 's message, "Re: bagel baker" on 03:09:14 06/26/03 Thu

Well June, starting with the raw dough, I'm not really sure how different it was from regular bread dough except that it seemed to have alot of gluten added to it. The already formed raw bagels were delivered to me from the main plant. The first thing you do with them is dump them in a big vat of boiling water, which soaks them pretty well and causes the yeast to do its thing. Then there were these bagel width boards with burlap attached to the top, long enough to hold about seven bagels. I would wet the burlap, then add whatever toppings I needed (seeds, onions, ect...) to the wet burlap. The boiled bagels were placed on top of this, then the boards were put into the oven (a big mother with six rotating stone shelves) and cooked until the exposed side of the bagels dried and maybe had just a hint of brown. Then the bagels were flipped off the boards onto the stone shelf to cook the rest of the way. In essence, they kinda steamed through for the first part of the bake, then baked normally till done. Pretzels were done the same way, except baked on larges cookie sheets instead of the wet boards. Then there were the bialies, which were basically onion bagels that had not been boiled first. Everything was very tasty hot out of the oven, with cream cheese and a cherry soda.

I gained thirty pounds the first month.

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